Zesty Ginger Loaf Cake

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Zesty Ginger Loaf Cake
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Difficulty:
easy
Difficulty
Preparation:
1 hr 30 min.
Preparation

Ingredients

for
1
For the gingerbread
½ cup
¾ cup
½ cup
2 cups
2 teaspoons
ground ginger
1 teaspoon
ground cinnamon
1 teaspoon
½ teaspoon
2
eggs (beaten)
2 tablespoons
For the icing
1 ½ cups
2 tablespoons
To decorate
1
unwaxed lemon (pared rind)
Preparation

Kitchen utensils

1 Bowl, 1 Hand mixer, 1 Small knife, 1 Cutting board, 1 Box grater, 1 Sieve, 1 Tablespoon, 1 Muffin tin (für 12 Muffins), 12 Baking cups, 1 Measuring cups

Preparation steps

1.
For the gingerbread: heat the oven to 180°C (160° fan) 350°F gas 4. Butter a 22cm|9" loaf tin and line the base with non-stick baking paper.
2.
Put the sugar, syrup and butter in a pan and gently heat until melted and smooth. Remove from the heat and set aside.
3.
Sift the flour, spices and bicarbonate of soda into a mixing bowl. Pour in the melted mixture and stir until blended. Stir in the eggs and milk.
4.
Spoon into the tin and bake for 50-60 minutes, until risen and a skewer or cocktail stick inserted into the centre comes out clean. Cool in the tin for 10 minutes, then place on a wire rack to cool completely.
5.
For the icing: sift the icing sugar into a bowl and stir in just enough lemon juice to form a smooth thick icing. Beat until smooth and spoon over the top of the cake, allowing it to run down the sides. Sprinkle with the lemon rind and leave to set.